Strawberry Cupcakes
Mini-cupcakes are a great dessert to serve your guests. They are easy to store and are a great option for guests watching their figure – they don’t feel pressured to eat an entire cupcake! For my “Time for a Party” cocktail party I made a variety of cupcakes – one of those cupcakes was a strawberry cupcake. The recipe is as follows…
Cake:
- 1 (18.25-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Strawberry Cream Cheese Frosting:
- 1/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
- 1/2 teaspoon strawberry extract
- 7 cups confectioners’ sugar
To make the cupcakes look festive, I piped on the frosting and then each one was decorated with a variety of pink sugars and candies.
Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Fill cupcake liners 2/3 full and bake for 20 minutes, or until a toothpick inserted into cakes comes out clean. Remove from pans, and cool completely on wire racks.